Spicy Chicken Stew {paleo…well sort of}

Marshall and I have been following the guidelines of a Paleo diet almost exclusively for over 3 months now. Can hardly believe it. To refresh your memory a paleo diet would consist mostly of lean meats, fruits and vegetables. No dairy. No grains. No sugar.*

It was challenging at first. I finally cook pretty well and losing some of my staples: cheese, pasta, bread…well it was a bit of a challenge.

But we are still going strong, losing weight in a slow, steady, healthy, keep it off kind of way. Even better is that our overall health has improved. Marshall recently had blood work done and all his numbers were great and he even lowered levels in some areas that it’s near impossible to lower.

So here is a recipe that’s pretty darn close to paleo. Some might argue with the sweet potatoes being a starch and all but oh well. It’s tasty and I used all fresh veggies.

I found the recipe in this cookbook we received as a wedding gift. Totally not a Paleo Cookbook but one littlle adjustment and voila Paleo Approved.

So here goes the recipe and the slight modifications:

Ingredients:

All the ingredients...chopped up and ready for cooking!

2tbsp vegetable oil ( I used Olive Oil)

1lb boneless skinless chicken breasts cubed

1 onion finely chopped (I didn’t quite use an entire onion and it was chunky pieces not fine)

1 green bell pepper finely chopped (chunky pieces)

1 potato diced (didn’t use a potato)

1 sweet potato diced (I used two)

2 garlic cloves

1-2 fresh chiles seeded and very finely chopped

7oz canned chopped tomatoes (didn’t use them; Mar isn’t a fan)

1/2 teaspoon dried oregano

4 tbsp chopped fresh cilantro (I used dried)

1/2 teaspoon salt ( no salt)

1/4 teaspoon pepper

2 cups chicken stock ( I used 2 cups homemade vegetable broth** and 2 cups water)

Instructions (and variations)

Heat the oil in a large heavy bottom pan over medium-high heat. Add the chicken and cook until lightly browned.

I guess this is what browned chicken looks like ; )

Reduce the heat to medium. Add the onion, bell pepper, and sweet potato. Cover and cook, stirring occasionally, for 5 minutes or until the vegetables start to soften.

Nice and colorful!

Add the garlic and chiles and cook for 1 minute. Stir in the tomatoes, oregano, salt, pepper and half the cilantro and cook for 1 minute. (again I didn’t use the tomatoes or salt and I used dried cilantro)

Pour in the stock. Bring to a boil, then cover and let simmer over medium low heat for 15-20 minutes.

Yum!

Sprinkle with the remaining cilantro just before serving.

All ready to eat!!

Cooking is really fun and finding ways to cook and eat healthy is definitely not as hard as it seems. My encouragement and advice to anyone wanting to eat better and/or cook better is the same. Try one new thing at a time. I didn’t go from jar/processed spaghetti to a from scratch meal overnight. This has been a three year journey that I am STILL on and learning more every day how to cook healthy meals for my wonderful family.

*Marshall has done a way better job at sticking totally to this new way of eating. My weakness is sugary drinks and the occasional breaded something.

**for another time and another blog

Patty Parker

My name is Patty Parker. I write about finding beauty in the every day.

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